The king of the quick bread, the might banana bread. This moist banana bread recipe is so delicious and easy to make, I can’t get enough of it.
I have always enjoyed eating bread and banana bread ever since I was a little kid. Eaten plain or smothered with butter and strawberry jam, a party in the mouth with every bite! Add some crushed walnuts for extra texture. Don’t throw out those really ripe bananas!
This bread is quick and simple to make, if I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
In order to make this moist banana bread you need the following ingredients:
- Flour – I generally use all-purpose flour/plain flour. Self-rising flour will work great too.
- Baking soda – Leave this out if you are using self-rising flour.
- Cinnamon – An optional ingredient, I always add it in.
- Softened Butter – Use either unsalted or salted butter.
- White granulated sugar
- Large eggs
- Vanilla extract
- Sour cream
- 3 to 4 medium very ripe bananas, or 3 large bananas.
Step 2: How to make moist banana bread
Begin by preheating the oven to 350 F/176 C. In a small bowl combine together the flour, salt, baking soda, and cinnamon and whisk them together.
Step 3: Creaming the wet ingredients
In a large bowl, add the softened room temperature butter. If you forget to leave the butter out to soften, you can put it in the microwave for a few seconds to soften it up.
Then add the white granulated sugar and cream those together with a stand mixer or hand mixer. Add in the eggs and vanilla extract and mix until just combined. Scrape the sides of the bowl as needed.
Add in the sour cream and then mix, until just combined. If you can’t find sour cream you can also make it with this homemade sour cream recipe.
Step 4: I am going bananas for moist banana bread
Time to prep the bananas. Growing up, I always shied away from the really brown dark peeled bananas. But then my mom opened my eyes to the wonders of banana bread. I wasn’t scared of them after that.
If you want a really pronounced banana flavor use 4 medium bananas, otherwise 3 works great.
Take the very ripe bananas, they will be really brown, and soft to the touch, and peel them. Then mash them up with a fork or I like to use a handy meat tenderizer. Why? Because it is cool. But a fork will work just fine, it just won’t be as fun.
Add the mashed up bananas to the moist banana bread batter and mix it in until just combined. Then remove the beaters and scrape the sides of the bowl and stir/fold in the dry ingredients. Don’t over mix the batter.
Step 5: Bake the banana bread
Grease a 5×9 inch bread loaf pan with shortening or butter. Then add about a tablespoon of flour and tilt and tap the pan until it gets covered with the flour. Now remove the excess flour from the pan.
Pour the moist banana bread batter into the pan and level off the top with a spatula.
Bake the bread in the oven, middle rack position, for 50 to 60 minutes until a tooth pick comes out clean when poked in the middle.
Check the bread at the 40 minute mark, if it is getting too brown on top you can cover it loosely with aluminum foil. After it comes out of the oven allow the bread to cool completely in the pan.
Step 6: Serve up a lice of that banana bread
After the banana bread cools, use a butter knife or a cake spatula and go around the edges of the pan to help loosen the bread. It will probably already be really loose. Then flip the pan over and remove the bread.
Slice up that bread and serve it. I like to spread butter on mine and sometimes I add strawberry preserves or jam as well. Enjoy!
How long does homemade moist banana bread last?
If you store the bread in an airtight container it will stay fresh 3 to 4 days at room temperature or about a week in the fridge. You may also freeze the bread for several months.
Moist Banana Bread
- Hand Mixer or Stand Mixer
- Whisk Fork
- 5×9 bread pan, greased and floured or sprayed with cooking spray
- 1 1/2 cups of all-purpose/plain flour 185g
- 1/2 tsp. salt 2g
- 1 tsp. baking soda 4g
- 1/4 tsp. cinnamon 1g (optional)
- 1/2 cup softened butter unsalted or salted (113g)
- 1 cup of white granulated sugar 200g
- 2 large eggs
- 1 tsp. vanilla extract 5ml
- 1/2 cup sour cream 123g
- 3 to 4 really ripe medium bananas
- Preheat the oven to 350 F/176 C. In a small bowl whisk together the flour, salt, baking soda, and cinnamon.
- In a large bowl cream together the butter and the sugar with a hand mixer or stand mixer. A wooden spoon will work too. Then add in the eggs and vanilla extract and mix those in. Scrape the sides of the bowl as needed throughout the whole batter making process.
- Mix in the sour cream.
- Peel and mash up the bananas using a fork or meat tenderizer. Then mix them into the batter until just combined. Remove the beaters and then scrape the sides of the bowl with a spatula and fold/mix in the dry ingredients until combined.
- Grease and flour a 5×9 inch bread pan with shortening or butter. Cooking spray will work too. Then pour the banana bread batter into the pan. Bake for 50 to 60 minutes until a toothpick comes out clean in the middle, and it is golden brown on top. If your oven runs hot, set the temp to 325 F/162 C. You may need to bake it for 70 minutes.
- After about 40 minutes check the bread, if it is getting too brown, you can add a piece of aluminum foil loosely on the top. Once baked allow the bread to cool for 20 to 30 minutes.
- Remove the bread from the pan, slice and serve! Enjoy.
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
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